Ingredients:
- Mama Alana’s Pantry Gluten-Free Vegan Chocolate Cake Mix - Small
- 1 - 8oz containers of cool whip (Note: For a fully vegan version, choose a vegan cool whip brand)
- 3/4 cups chocolate chips (optional)
- Powdered sugar (for rolling the cookies)
Instructions:
1. In a large bowl, thoroughly mix the gluten-free vegan chocolate cake mix.
2. Add the cool whip to the cake mix. For a vegan version, choose a suitable vegan cool whip brand. Mix the ingredients together until well combined.
3. If desired, fold in chocolate chips for an extra layer of indulgence.
4. Preheat your oven to 350 degrees.
5. Roll the cookie dough into tablespoon-sized balls and then coat them in powdered sugar. This will add a sweet exterior and a hint of extra texture to the cookies.
6. Place the coated cookie dough balls on a baking sheet, leaving space between each.
7. Bake in the preheated oven for about 12 minutes, adjusting the time based on your oven. Keep an eye on them to achieve your preferred level of doneness.
8. Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These Gluten-Free Vegan Cool Whip Cookies are a delightful treat that combines the goodness of Mama Alana’s Pantry cake mix with the lightness of cool whip. Whether you're vegan or not, this recipe promises a delicious and satisfying dessert experience. Enjoy baking and savoring these sweet delights!
Deliciously yours,
Mama Alana 💛
